Crispy Fried BBQ Chicken Wings are an absolute game-changer for any chicken lover! Imagine golden, crunchy skin locking in tender, juicy meat, all tossed in a finger-licking, smoky-sweet barbecue sauce. These wings hit that perfect balance of crispy, saucy, and downright irresistible.

They're quick and easy to put together, making them an all-star choice whether you're hosting a game-day party, need an easy family dinner, or want to spice up your next potluck. The magic comes from the double-dipping method for ultra-crunch, then a generous slick of BBQ sauce that packs in layers of flavor.

This recipe was inspired by my favorite backyard cookout memories - a tried-and-true crowd-pleaser, and now a staple for any fun get-together. Trust me, everyone will be grabbing seconds!

Pile of crispy fried BBQ chicken wings on a serving platter with BBQ sauce in background

Why You'll Love This Recipe

Ultra-Crispy Coating: The wings are double-dipped and fried for the ultimate crunch.
Bold BBQ Flavor: Every bite is coated in a sticky, smoky, sweet, and tangy barbecue sauce.
Perfect Party Food: Great for game days, gatherings, or anytime you crave a fun appetizer.
Quick & Easy: Simple ingredients and steps make this recipe totally doable, even on busy nights.

Key Ingredients for Crispy Fried BBQ Chicken Wings

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Wings

The star of our dish! Use fresh, party-style chicken wings (split drumettes and flats) for even cooking and crispiness. Pat them super dry before dredging for the best results. You can use frozen wings, just thaw and dry thoroughly first.

All-Purpose Flour

Flour creates the base for that irresistibly crunchy crust. Season well for maximum flavor. Want a gluten-free version? Swap for a 1:1 gluten-free flour blend, though texture may be slightly different.

Buttermilk

Buttermilk helps tenderize the wings and allows the coating to stick while adding a hint of tang. If you don't have buttermilk, mix regular milk with a splash of lemon juice or vinegar as a quick substitute.

BBQ Sauce

The heart and soul of this dish! Use your favorite smoky, tangy barbecue sauce-store-bought or homemade work great. Like a little heat? Pick a spicy variety, or mix in a spoonful of hot sauce.

Spices (Paprika, Garlic Powder, Cayenne)

A blend of spices brings extra flavor to the coating. Smoked paprika adds depth, garlic powder ensures boldness, and cayenne offers a gentle kick. Adjust spices to taste, or use chipotle powder for a smoky twist.

Crispy Fried BBQ Chicken Wings cooking process

Instructions for Crispy Fried BBQ Chicken Wings

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Chicken Wings

Pat the chicken wings completely dry with paper towels. Place in a large bowl and toss with buttermilk until well coated. Let them marinate for at least 10 minutes while you prep the other ingredients. This helps tenderize the wings and makes the coating stick!

Mix the Crispy Coating

In a shallow dish, combine the flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Mix thoroughly so the spices are evenly distributed.

Dredge the Wings

Working in batches, lift each wing from the buttermilk, letting excess drip off. Roll in the seasoned flour mixture, pressing lightly to coat. For extra crunch, dip back into the buttermilk and dredge a second time in the flour.

Fry Until Golden and Crispy

Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the wings in batches without overcrowding, about 7-9 minutes per batch, flipping halfway through. They're done when golden brown, crisp, and the internal temperature reaches 165°F (74°C). Drain on a rack or paper towels.

Toss in BBQ Sauce

While the wings are still hot, gently toss in a large bowl with your favorite BBQ sauce until evenly coated. For saucier wings, add more to taste!

Garnish and Serve

Arrange wings on a platter and sprinkle with fresh parsley or green onions if you like. Serve immediately and watch them disappear!

Recipe Variations

Turn Up the Heat

For wings with a spicy kick, add extra cayenne or mix hot sauce into your BBQ sauce. You can even toss in a pinch of chipotle or chili powder for smoky heat lovers.

Air Fryer Option

Looking to skip deep-frying? Prepare the wings as above, but spray lightly with oil and cook in an air fryer at 390°F (200°C) for 20-25 minutes, flipping halfway through. They'll still turn out crispy!

Gluten-Free Version

Swap the all-purpose flour for your favorite gluten-free flour blend. Rice flour or cornstarch also work for a light, crunchy texture.

Sticky Honey BBQ

Mix 2 tablespoons of honey into the BBQ sauce for extra sweetness and a gorgeous glossy finish on your wings.

Baked Not Fried

Prefer to bake? Arrange dredged wings on a wire rack over a baking sheet, spray with oil, and bake at 425°F (220°C) for 35-40 minutes, flipping once. Then toss in your BBQ sauce!

Serving Suggestions

Serve your Crispy Fried BBQ Chicken Wings with plenty of celery sticks, carrot batons, and a side of ranch or blue cheese dressing for dipping. For a hearty meal, pair with crispy fries, potato wedges, or a fresh coleslaw. Sprinkle extra parsley or green onions for a pop of color and fresh flavor!

Storage and Reheating

Let leftover wings cool completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F (190°C) oven for 10-12 minutes until hot and crispy, or use an air fryer for extra crunch. Freezing is not recommended as the coating can turn soggy, but if needed, freeze wings in a single layer then reheat from frozen in the oven until piping hot.

Frequently Asked Questions About Crispy Fried BBQ Chicken Wings (FAQ)

Q: Can I make these wings ahead of time?

A: Yes! Fry the wings ahead, then just reheat in the oven and toss with BBQ sauce right before serving for best texture and flavor.

Q: Do I need to use buttermilk for marinating?

A: Buttermilk helps tenderize and adds flavor, but you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar.

Q: How do I keep the wings crispy after frying?

A: Drain them on a wire rack instead of paper towels, and only toss in BBQ sauce right before serving to keep the coating crispy.

Thanks for checking out this Crispy Fried BBQ Chicken Wings recipe-tender inside, wonderfully crunchy outside, and covered in finger-licking good sauce! I hope these become a new favorite for you and your crew. If you try them, don't forget to leave a comment or rating and let me know how your wings turned out!